Sri Lankan Butternut Squash Curry
One evening my sister’s friend and her mum showed me how to cook some traditional Sri Lankan dishes, and this was one of the stand-out dishes of the night. I was most impressed that it didn’t require the spices to be tempered or even roasted, yet the end result was a heady, layered and aromatic vegetable curry. This recipe’s simplicity is what makes it so special. The curry is perfect as a midweek get-together meal, particularly if you’ve come home after work wanting something really easy but delicious to prepare.
- 1 large butternut squash, seeded (skin left on) and cut into 5cm cubes
- 1 onion, chopped into large chunks
- 3 tbsp desiccated coconut
- 1 x 400ml tin light coconut milk, plus 1 tinful of cold water
- 2 tbsp ground coriander
- 1 tsp white pepper
- 1 tsp ground turmeric
- 1 tsp fenugreek seeds
- 1 tsp hot chilli powder
- 2 green cardamom pods, left whole but lightly crushed
- 1 cinnamon stick, snapped in half
- 6 fresh curry leaves, plus extra to garnish
Put all the ingredients into a heavy-based casserole or saucepan and season with salt to taste. Bring to a gentle boil, then cook, uncovered, over a medium heat for around 45 minutes, or until the squash is cooked and tender, stirring occasionally.
Garnish with extra curry leaves and serve with brown rice and salad.
Per serving: calories 215 kcal, fat 9g, sugar 13g.